Keto Buffalo Chicken Meatloaf Cupcakes

The ground chicken is kept moist thanks to the use of gelatin.  These cupcakes are everything you’d want from mini meatloaves.  Yet even better thanks to the creamy blue cheese and spicy buffalo sauce. Keto Buffalo Chicken Meatloaf Cupcakes – You must try this recipe.

These cupcakes are a fun savory dish that you can serve for dinner or easily pack for a lunch. Ground chicken is mixed with celery and onion, stuffed with blue cheese, and baked with a spread of buffalo sauce over the top.

Delving in the keto diet means you must consume less carbohydrate, moderate protein, and more healthy fats. That is why today’s dish is a highly recommended breakfast or snack for all keto dieters out there.

These meat muffins or meatloaf cupcakes are easy to prepare and won’t consume too much of your time in the kitchen. They are quite tasty and appetizing.

They are best served warm, but still pretty yummy even when they are not as hot. You can take them with you to the gym or on an out-of-town trip.

They are also a good protein rich snack whenever you’re feeling hungry and a great substitute for the regular meatballs.

Let us know if you liked this recipe. Try the other recipe categories as well!

If you like Keto Buffalo Chicken Meatloaf Cupcakes you can try similar recipes:

• Keto Bacon Meatloaf – Low Carb Recipe
• Slow Cooker Keto Barbecue Meatloaf
• Instant Pot Buffalo Chicken Meatballs – Keto, Paleo, Whole30
• Buffalo Chicken Meatballs

Keto Buffalo Chicken Meatloaf Cupcakes

Recipe by Tips About LifeCourse: Main DishesCuisine: Ketogenic

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

171

kcal

These Keto Buffalo Chicken Meatloaf Cupcakes are basically perfectly portioned low carb meatloafs, ideal for Keto meal prep lunches.

Ingredients

• Buffalo Sauce:

• 1 1/2 tablespoons unsalted butter

• 1 medium clove garlic, minced (about 1 teaspoon)

• 2/3 cup wing sauce

• 1 teaspoon Worcestershire sauce

• 1 1/2 tablespoons white vinegar

• Salt and pepper to taste

• For the Chicken:

• 1 tablespoon extra-virgin olive oil

• 1/2 medium diced onion

• 1 rib celery, minced (about 1/2 cup)

• 1 pound ground chicken

• 1 teaspoon Worcestershire sauce

• 2 medium cloves garlic, minced

• 1/2 cup crushed pork rinds

• Salt and pepper to taste

• 1 large egg

• 2 tablespoons chicken broth

• 1/2 teaspoon unflavored gelatin

• 1/4 teaspoon celery seed

• Non-stick cooking spray

• 2 ounces blue cheese

• 2 1/2 tablespoons unsalted butter

Directions

• Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute. Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.
• Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic. Cook until softened then set aside to cool.
• Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.
• Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and 1/4 of the prepared wing sauce to the bowl with the onion mixture. Add the eggs then mix to combine.
• Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings.   Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.

Notes

• These also make for perfect Savory Fat Bomb appetizers to take to a party that way you can have a Keto friendly choice and even non-Keto-ers will have no idea they are even part of a Keto diet menu.